Chicken Wild Rice Soup

I really enjoy eating homemade soups, so I am already posting my second soup recipe. This Chicken Wild Rice Soup recipe is from All Recipes and is one we eat every few weeks in our home.

Ingredients:
2 quarts chicken broth
1/2 lb. fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed, cooked chicken

Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.

You can see the picture below doesn’t look too creamy. I omitted the cream of mushroom soup and it was still tasty. I like it both ways, it just depends if you are more in the mood for a cream-based or broth-based soup. You can also see we ate it last time with cornbread, which is the recipe i will share on my next post.

Enjoy,